Yield: 4 servings
200 g flour (1 3/4 cups)
1/4 l milk (1 cup plus 1 Tbsp)
1 pinch salt
Fat for frying
Mix the flour and milk, then add the eggs, and season with salt.
In a skillet, melt a little fat over medium heat. As soon as the
fat is hot, hold the skillet at a slight angle and pour in the
batter in such a manner that the whole bottom of the skillet is
covered with a thin layer. As soon as the bottom of the pancake
develops yellow spots, carefully loosen the edges with an egg
turner, then flip the pancake to cook the other side. Once the
'Flaedle' is done, set it aside for cooling.
If the 'Flaedle' is to be used in 'Flaedle'-soup, roll it up and
cut it into very thin slices. Put into hot broth, and adjust
seasoning to taste, with nutmeg, chopped parsley or chives, etc.